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This recipe for ICE CREAM, by , is from Lake Charles Ward Cookbook 2021, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Charlene Wallace


2 envelopes Knox Gelatine
1 pt cold milk
2 eggs, beaten
2 c sugar
pinch of salt
1 pt whipping cream
2 tsp vanilla
extra milk
1 #2 can crushed pineapple
1 c sugar (boil with pineapple)

Soak the gelatin in the cold milk for hour. Then melt in double boiler over hot water until melted well.

Beat 2 eggs. add 2 cups of sugar and a pinch of salt. Mix together well.

Pour hot (not boiling) milk mixture over egg and sugar mixture. Mix well. Let cool to room temp or lukewarm.

Whip 1 pint of cream and add to egg mixture. Add 2 teaspoons of vanilla when using fruit or 1 teaspoon when making vanilla ice cream. Put in the freezer and add enough milk to fill it ⅔ full.

Freeze to mush then add 1 #2 can of crushed pineapple that has been cooked with 1 cup sugar and cooled. Turn until very hard. Remove paddle and pack well. Let stand about 2 hours. From the 1970 RS Cookbook




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